Wines

Langhe DOC Rosso

Technical notes

Grape Variety Barbera 80% Nebbiolo 20%

Alcool 13%

Colour Red

Total SO2 96 mg/l

Total Residual Sugar 4 g/l

Vineyards

Cultivation Area Langhe

Vineyard Altitude 300m above sea level

Training System Guyot

Soil Clayey-Calcareous soil

Vinification

Vinification Vats Stainless-steel

Skin contact period 8 days

Ageing 6 months in French barrels followed by short period in bottle

Tasting suggestion by Valter Bosio

Tasting Impression Dry with silky tannins

Tasting temperature 18° C

Meal Coupling Cheese, pasta, risotti, meat like brasato

Tecnical Sheet

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